Alto-Shaam MN-29491 manual Fish, Baked, Salmon Steaks, Trout, Poultry And Fish

SECTION 4 - POULTRY AND FISH

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >	FISH, BAKED	SALMON STEAKS	TROUT
SIZE OF MEAT	Fish Fillets, Fresh or Frozen:	6 to 8 oz (170 to 227 grams),	Whole: 1 lb (454 gm) dressed
	6 to 8 oz (170 to 227 grams)	1" (25mm) thick
INSTRUCTIONS	Do not thaw frozen fillets. Spray or	Spray or coat sheet pans with oil, butter	Spray or coat sheet pans with oil.
	coat sheet pans with oil. Place fillets	or margarine. Place steaks side-by-side	Wipe trout with a damp towel and place
	side-by-side on sheet pans. Brush fish	on sheet pans. Season as desired.	side-by-side on sheet pans. Season
	with oil, butter or margarine. Season as		as desired.
	desired and sprinkle lightly with
	paprika. Loosely cover pans with clear
	plastic wrap.
SUGGESTED PAN	Sheet Pan	Sheet Pan	Sheet Pan
NO. OF SHELVES	4	4	6
500
750	6	4	6
1000	None	None	None
ITEMS PER SHELF	1 half-size sheet pan	7-8 steaks per pan, 1 half-size sheet pan	6 trout, 1 half-size sheet pan
500
750	1 full-size sheet pan	15 steaks per pan, 1 full-size sheet pan	12 trout, 1 full-size sheet pan
1000	1 full-size sheet pan	15 steaks, 1full-size sheet pan	12 trout, 1 full-size sheet pan
MAX. CAPACITY	4 half-size sheet pans	28-32 steaks, 4 half-size sheet pans	36 trout, 6 half-size sheet pans
500
750	6 full-size sheet pans	60 steaks, 4 full-size sheet pans	72 trout, 6 full-size sheet pans
1000	8 full-size sheet pans	75 steaks, 5 full-size sheet pans	96 trout, 8 full-size sheet pans
VENT POSITION	One-half open	One-half open	One-half open
COOK TEMP	275°F (135°C)	275°F (135°C)	275°F (135°C)
HOLD TEMP	160°F (71°C)	160°F (71°C)	160°F (71°C)
COOK TIME	1-1/2 to 2-1/2 hours	1-1/2 hours	1 to 1-1/2 hours
	Full Load	Full Load	Full Load
MIN. HOLD TIME	none	1 hour	none
MAX. HOLD TIME	3 to 4 hours	3 to 4 hours	4 to 6 hours
	Holding time will vary greatly depending
	on the type of fish and the initial product
	moisture content.
OVERNIGHT	Not Recommended	Not Recommended	Not Recommended
COOK/HOLD
FINAL INTERNAL	150°F (71°C)	150°F (66°C)	150°F (66°C)
TEMPERATURE
ADDITIONAL	—	—	—
INFORMATION

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly. Always follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 25